Research and Innovation in Food Science and Technology
Main Subjects = Food Hydrocolloids
Number of Articles: 4
Phase separation behavior of apple pectin/wheat germ protein complex coacervates
Articles in Press, Accepted Manuscript, Available Online from 23 April 2024
10.22101/jrifst.2024.397359.1469
Ali Rafe; Bahareh Emadzadeh; Hajar shekarchizadeh; Hamed Jamshidian ghale shahi
Stractural and Morphological Characteristics of Whey Protein Concentrate-Modified Starch Complex: Effect of pH and Bioplymers Ratio
Volume 12, Issue 1, June 2023, Pages 39-54
10.22101/JRIFST.2022.338470.1349
Mohsen Sahbaei Ejlali; Seyed Mohammad Ali Razavi
Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream
Volume 11, Issue 4, February 2023, Pages 335-350
10.22101/JRIFST.2022.328915.1326
Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mohammad Reza Salahi
Analyzing the Effects of Agar Gum on the Textural and Rheological Properties of Cold-set whey Protein Isolate Emulsion-filled Gel
Volume 11, Issue 3, November 2022, Pages 257-274
10.22101/JRIFST.2022.318480.1303
Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi
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